Microwave one (8.8-ounce) package microwaveable long grain and wild rice mix (or any kind of rice) per manufacturer’s directions (about 90 seconds); set aside. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat; when pan is hot, add half of a 16-ounce bag of mixed frozen vegetables (such as an onion/corn/bell pepper mix), one (4-ounce) bag of frozen precooked salad shrimp and 1 tablespoon low-sodium soy sauce. Cook, stirring, until ingredients are very hot and liquid starts to boil, about 2 minutes. Crack 2 eggs into the skillet; cook, stirring, until eggs are scrambled, 2-3 minutes. Stir in the rice; cook until heated through. Serve with soy sauce on the side. Serves 2.
Fast Shrimp Fried Rice
May 13, 2009